Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • ¾ cup (100g) chopped walnuts, lightly toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until relatively smooth. Stir in the melted butter, brown sugar, egg, and vanilla until the mixture is a cohesive, golden emulsion.
  3. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  4. Using a spatula, gently fold the mixture together until no more streaks of dry flour are visible; do not overmix.
  5. Gently fold in the toasted walnuts.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 50–60 minutes until the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.